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Topic: Is this a Blond or Saison? (Read 2366 times)

I want to get some input as to what this beer would be classified as based on the recipe. I've brewed this before and called it a Belgian Blond. I'm getting ready to brew it again this weekend but the recipe generator on Brewer's Friend indicated the recipe would fit better under Saison or Belgian Specialty Ale. It tasted really good the first time I brewed it. I thought it tasted like a Saison but it I don't know if I've tasted a good example of a Belgian Blond. I've had Leffe and Grimbergen but it has been a while. I'm aware many blond ales and saisons are just Pilsener malt and sugar but I've seen variations. Like I said, it tasted good so I don't necessarily care about brewing to style this time because of this. I'm just wanting to educate myself and get some feedback for future recipes. Thanks.

OG: 1.056FG: 1.006 after 3 weeks in primary only.Boil: 90 mins.

Mash: 149 F target but my notes from July indicate it only reached 145 F.

Saison has a very specific yeast character. Also, saisoins should be highly attenuated. Belgian strains are very attenuative but saison strains in particular are even more so. All that said, saison is probably the loosest style on the planet.

If you think of saison as a style, then you really need one of the strains that produces the saison character. You also need some more hop character in there as that it fairly common to the style.

If you think of saison as a technique or broad idea about brewing, then any reasonable beer strain is fair game but I think it needs the refreshing character that any decent Belgian strain can offer and some late hop character.

You won't go wrong using 3711 or one of the Dupont variants available but delicious saisons can be made with abbey/trappist or wit strains. I've tasted a few British strains that could make for an interesting saison with some fruity esters.